Monastrell (Mourvèdre in France) thrives in hot, dry climates like Spain’s Jumilla DO and southeastern France. Its wines are structured with high alcohol, featuring black fruits (plum, blackberry), mineral notes, and licorice. Thick skins yield velvety tannins after oak aging. Historically used to fortify lighter wines, it now shines in blends with Syrah/Grenache. Pair with lamb roasts or porcini dishes. Phylloxera-resistant vines survived the 19th-century crisis. Spanish old-vine examples show cocoa and roasted notes.
Our Wines Produced from Monastrell
